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Saturday, September 25, 2010

Pickled Plums - Pink Saturday

From the kitchen of One Perfect Bite...We won't see local berries for another year, but our farmer's markets still have abundant supplies of peaches, plums and pears. We've had lots of desserts lately, so I'm trying to find more savory ways in which to use the bounty. Bob found some beautiful chops at the pork store today, and while I was puzzling how I wanted to prepare them, I remembered an old recipe from Gourmet magazine. The recipe was for grilled chops that were served with pickled plums. I had a recollection of liking the plums well enough to serve them with all kinds of grilled meat. I have a tendency to love certain recipes to death. I make them so often I tire of them and they end up in the box that serves as my recipe graveyard. I suspected I'd find "my" plum pickle there. While it required some digging, I unearthed the recipe and within an hour had pickled plums to serve with our luscious pork chops. The recipe is very easy to do. If you have a small family, make a half portion of the pickle. Chances are pretty high that children won't touch them, so be forewarned and save yourself some grief. Most adults really like these. They should be served in the same way you would serve a salsa or chutney. If you are looking for something different to brighten your grilled meats, I think you'll really like this pickle. Here's the recipe.

Directions:1) Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid.2) Place vinegar, water, sugar, cinnamon sticks, allspice,cloves and salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Immediately pour over plums and onions.3) Cool mixture, uncovered. Refrigerate, covered, for at least 6 hours. Pickled plums can be kept, refrigerated, for 1 week. Yield: 12 servings.

45 comments
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Really neat! I canned pickled peaches this year for the first time, I can't wait to serve them at Thanksgiving! Mary, I hope you'll consider a pumpkin recipe for the the Pumpkin Party-that would be great:@)

a brilliant pickle and a great idea...I imagine I could use it with?? any suggestions for picky vegetarians? Wish we had a wider variety of produce on our farmer's market....but that's central Texas ...

I'm just tickled by this pickled plum recipe. (Try saying THAT 3 times fast.) I can think of so many things to serve it with.

I'm thinking, though, of cutting the pickling liquid and other ingredients (except the plums) in half and just serving them as a garnish and not packing them into jars...which WOULD require a lot more liquid. Yummy, I can't wait to try it.

I did not know that plums can be pickled! Got to give this a try. The method is the same as my pickled ginger which I have just posted actually! Thank you for sharing this recipe. Have a lovely weekend!

Ohhh ... they are so beautiful! The color is almost the same as the color of my red beet eggs when I make them! I've never had pickled plums and can't imagine what they would taste like. I just might have to try it!

Sounds delicious. Hopefully my young trees will produce next year and I try this. P.S. Plums naturally come in so many colors that I'm sure this could come in pink, purple, red, orange, yellow or green without ever having to add artificial color.

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